Crack Chicken Gnocchi

A creamy chicken and gnocchi dish with the ranch cream sauce with bacon.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 997kcal

2 Tablespoons butter (can use salted or unsalted)
1 Tablespoon oil (avocado, olive or vegetable)
1 shallot, finely diced
2 garlic cloves, minced
⅛ cup all-purpose flour
1 cup chicken broth (can use low or no sodium)
1 cup heavy cream
1 ¼ cups shredded Colby Jack cheese (divided use)
4 ounces cream cheese
4-5 pieces bacon, cooked and crumbled
1 teaspoon garlic powder
1 ounce packet ranch dressing mix
16 ounces gnocchi
1 pound chicken breast or tenderloin, cooked and diced (rotisserie chicken is easiest)
1 Tablespoon chopped fresh parsley (optional topping)

Add the 2 Tablespoons butter and 1 Tablespoon oil to a skillet over medium to low heat.
Once melted, add the 1 shallot, finely diced. Stir for 3-4 minutes, or until it just begins to take on a little color. Take care to stir constantly and keep the heat low enough so it doesn’t burn.
Add the minced 2 garlic cloves, minced and stir for 30 seconds (just until fragrant so it doesn’t burn.)
Add the ⅛ cup all-purpose flour and stir for 1 minute.
Add the 1 cup chicken broth, 1 cup heavy cream, and 1/2 cup shredded colby jack cheese, 4 ounces cream cheese, half of the bacon, 1 teaspoon garlic powder, and the 1 ounce packet ranch dressing mix. Mix until combined.
Note: you want the cream cheese to melt and become smooth so you may need to use a whisk and keep the heat around medium to medium low. Do not let this mixture boil or your cream sauce will separate. You’re gently warming everything up.
Add the 16 ounces gnocchi to the skillet. Stir for about 3-5 minutes or until the gnocchi is soft.
Transfer 1 pound chicken breast or tenderloin, cooked and diced (or your chopped rotisserie chicken) to the skillet. Stir until the chicken is coated in the sauce and allow it to warm back up.
Note: again, keep an eye on the heat so it doesn’t boil but gently warms up the already cooked chicken.
Top with the remaining bacon and cheese. Cover and allow the cheese to melt.
Optional: top with chopped 1 Tablespoon chopped fresh parsley.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.